Taurus horn
Introduction:
"The skin is so deep, just because I left for a few minutes at the last moment. Taurus horn, the whole dough into horn shape, at the end of baking, the melted butter will be painted on the surface of the dough, so that the butter in the high temperature, the dough will be golden. I just don't understand why Mr. Meng uses so much butter. If you let the dough eat all the butter thoroughly and only eat one or two horns, the amount of oil on this day will exceed the standard. Bake until the end, oil twice, bake for 5 minutes each. After the last oil brush, looking at its slow appearance, the color doesn't seem to change much. I can't help it. Go away for two minutes and do something else. It seems that the situation happened in an instant. When it comes back again, it's already dark, and the delay will be unbearable
Production steps:
Step 1: dough: 100g high gluten flour, 50g low gluten flour, 25g fine granulated sugar, 1 / 4 tsp salt, 1 / 8 TSP dry yeast, 1 / 8 tsp Baking powder, 12g milk powder, 25g whole egg, 45g water, 15g butter,
Step 2: pour all the ingredients except butter into a large bowl
Step 3: knead well and add butter
Step 4: continue to knead into smooth dough
Step 5: put it in the container, cover it with plastic film and relax for 10 minutes
Step 6: divide into 4 equal parts, round and relax for 10 minutes
Step 7: taper
Step 8: roll out a triangle about 20-25 cm long
Step 9: cut a small edge on the short side
Step 10: fold the knife edge to both sides
Step 11: roll up,
Step 12: bend into horn shape, cover with plastic film and relax for about 20 minutes
Step 13: prepare the decoration material: half yolk, 1 / 2 spoon sesame, melt 50g butter
Step 14: Brush egg yolk on the surface of relaxed dough
Step 15: Sprinkle with white sesame
Step 16: put in the oven, middle layer, heat 190 degrees, heat 160 degrees, bake about 20 minutes
Step 17: take out, brush melted butter on the surface, bake for 5 minutes, take out, brush butter again, bake for 5 minutes
Step 18: release
Materials required:
GAOJIN powder: 100g
Low gluten powder: 50g
Fine granulated sugar: 25g
Salt: 1 / 4 teaspoon
Dry yeast: 1 / 8 TSP
Baking powder: 1 / 8 TSP
Milk powder: 12g
Whole egg: 25g
Water: 45g
Butter: 15g
Egg yolk: half
Sesame: 1 / 2 tsp
Melted butter: 50g
Note: when shaping, pay attention to press the end of the dough at the bottom and put it into the baking tray to prevent it from being spread during baking. Baking time and power should be adjusted according to the actual situation of the oven.
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Jin Niu Jiao
Taurus horn
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